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My review
Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)
1
International Recipes
"A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal."
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Ingredients
1 h servings 291Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Place garlic and ginger in a blender or food processor; puree until smooth.
- Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
- Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
- Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
- Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.
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Footnotes
- Cook's Notes:
- There is no easy substitute for paneer cheese. Paneer is a dense cheese with a subtle flavor and a unique texture. If it cannot be found, try to pick up a package of firm Mexican queso blanco. Otherwise, omit the cheese to make aloo matar, or potatoes and peas.
- If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.
- If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
6/16/2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically, I cut the amount of oil/butter in half, I used ground cardamom (following the cook's footnote), and ...
Most helpful critical review
1/16/2018
Talk about burn a tongue with chilly and undercooked potatoes.
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6/16/2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically, I cut the amount of oil/butter in half, I used ground cardamom (following the cook's footnote), and ...
9/1/2016
Excellent recipe. I usually have all of the ingredients in the house, so I make this on days when I am low on groceries. I have made homemade paneer, which elevates this dish to 5 stars easily,...
3/11/2016
I have made this 3 times now and it is one of my all time favorite dishes!! It is a flavor explosion, fresh and authentic. I pull the bay leaves and cinnamon stick before processing the sauce;...
1/3/2016
Tasted very good. Recommend that you boil the potatoes before adding to the pot. Also, I used an immersion blender to purée the sauce. I also substituted a few powdered spices for the fresh. I...
7/21/2018
Processed the sauce for nearly ten minutes and the spices would not grind up in my food processor. What I’ll probably do next time is leave out the bay leaves and dry roast the rest of spices in...
1/17/2018
Really good recipe, moderately spicy. I only had small russet potatoes, so I used three, which was too much. I probably added the full 1/2 cup water. I will use less potato next time, and also b...
1/16/2018
Talk about burn a tongue with chilly and undercooked potatoes.